Italy Summer in - College of Arts & Sciences

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2 Snapshots from the 2007 New College Retreat
Last year’s class eats lunch on the terrace . Continued from Page 1 and orchards. During the course of two weeks students were immersed in such diverse topics as the “slow food movement” (which arose in Italy as a critique of the “fast food lifestyle”); sustainable agriculture; organic farming; wine-making; the pre-Roman legacy of the Etruscans; and the role tourism plays in promoting understanding among nations. 3 As General Manager of Tenuta di Spannocchia, Randall Stratton is responsible for Spannocchia’s on-going educational mission. In this capacity (as depicted in the picture below) he welcomed the Alabama group to Spannocchia and served throughout our stay as both a gracious host and a resource on Spannocchia’s mission and lore. Among the social events that took place at Spannocchia was “pizza night” – when all the guests including our group dined “al fresco” and until sunset on pizzas made in Spannocchia’s own wood-burning stove. The group also traveled to Florence and Siena, among other cities, and also to nearby organic farms where we learned about cheese production; preparation of other foods such as salami and prosciutto; and the care of animals. On one such visit the group dined on locally-grown and made foods at Poggio Allora in the beautiful country of San Gimignano (as depicted in the picture above). New College will return to Italy in June 2008. This year the course will be directed by Julia Cherry.
Page 1: Volume 7, Number 1 “F NEW COLLEGE
Page 5 and 6: Last year Gus Powell, Daniel Wooten
Page 7 and 8: Faculty Note: By Joe Brown We’re

Italy Summer in - College of Arts & Sciences

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